Part souffle and part pudding, this lemony dream cake is one of my favorite desserts ever. Really a classic. I’m certain there are many iterations out there, but it’s really so simple. So full of lemon flavor, yet light and luscious If you love lemon, you’ll love this. The best part is that while it’s delicious warm and freshly made (like a souffle), it’s just as yummy the next day straight from the refrigerator. And while I wouldn’t consider this a “healthful” dessert (with its base of plain old sugar and flour), it’s definitely lighter than some other desserts. It’s not a pretty dessert, more of a homey thing to enjoy with family or your best friends who really don’t care about a fancy presentation.
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Yummy homespun recipe that is just too good to let go. This makes a light yet gloriously flavorful end to any meal.
Ingredients
- 4 large eggs, separated
- 2 teaspoons finely grated lemon zest
- 1/2 cup lemon juice
- 1 tablespoon melted butter
- 1 cup sugar
- 1/2 cup flour
- 1/2 teaspoon sale
- 1 1/2 cups whole milk
Instructions
- Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. Heat oven to 350 degrees.
- Butter an 8-inch baking dish.
- Whip egg whites until soft peaks form. Set aside.
- In a small bowl, stir together sugar, flour and salt/. In a large bowl, whisk together egg yolks, lemon zest, lemon juice and melted butter. Whisk havlf the flour mixter into the egg yols mixter, then add half the milk. Whisk in remaining flour mixture, then stir in remaining milk.
- Gently fold egg whites into batter.
- Pour batter into prepared baking dish. Place dish in the pan of water in the oven. Bake until the cake is set, about 35 to 45 minutes.
- Cool on a rack for at least 10 minutes and serve warm, or let cool completely and refrigerate, and serve cold. Delicious served with raspberries or other fresh berries.
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